Pork cheeks are among the most gelatinous and flavourful muscles on the pig — often overlooked but adored by chefs. A long braise in cider produces an impossibly silky texture.
Serves 4 peoplePrep 15 minCook 3 hr
Ingredients & method
Ingredients
8 pork cheeks (about 1.2 kg total), trimmed
2 tbsp neutral oil
1 onion, finely diced
2 carrots, finely diced
3 garlic cloves, sliced
300 ml dry cider
300 ml chicken or pork stock
6 sage leaves
1 sprig thyme
Salt and black pepper
Creamy mash to serve
Method
1Season pork cheeks generously. Heat oil in a wide casserole over high heat. Brown cheeks in batches, 3–4 minutes per side, until golden. Remove.
2Reduce heat. Fry onion, carrots, and garlic for 8 minutes until softened. Add sage and thyme, cook 1 minute.
3Add cider, scraping up the base. Bring to a boil and reduce by half. Add stock.
4Return the cheeks. The liquid should just reach the tops. Cover tightly and braise at 155 °C for 2.5–3 hours, turning once.
5Cheeks are done when they yield completely to a spoon. Remove and reduce the braising liquor to a glossy sauce. Serve on creamy mash.
Useful gear for this recipe
$$ · braised beef, lamb neck, pot roasts, and stews
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Browning meat on the stovetop, then braising it slowly in the oven.